Daily Desi Diet. Powerhouse of Proteins. Gluten Free.
Natural Detox. Heirloom Seed. Grown in Natural Farming
Moong Dal Flour
Indigenous Moong dal.
Grown by small scale farmer groups in Natural Farming. Sourced
from Harishji, Jhabua, Madhya Pradesh.Indigenous seed. Freshly Stone Ground Flour ‘Made to Order'. Preservative & Additive Free.
Popular everyday breakfast ingredient. Used to make pesarattus, khandvis, kheer, cheela, parathas, soups, pakodis, bhajiyas, mangaudi, papads, moong dal halwa, desserts.
Moong Flour Pesarattu -
In a bowl, add 1 cup moong dal flour, 2 tbs rice flour and salt. Add water to make thin batter. Keep it aside. Add chopped ginger,
red chilli, green chilli, onion, and grounded cumin. Keep aside for 10-30 mins. Add salt. Heat tawa/pan. Spread 1 tsp oil and pour a ladle of the batter. Move the pan in a circular motion. Add 1 tsp ghee or butter for richer taste & flavour. Cook over slow flame till crisp & golden. Serve hot with coconut chutney.“Rich in Vitamin B, C and E. Powerful Detox. Excellent source of
minerals, calcium and potassium. Lowers high blood pressure and cholesterol. High Protein. Rich in Dietary Fibre. Assists Weight loss". (Singh et. al. 2017)Once packet is opened, store in glass jar or air tight plastic jar. Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.